"One dark and stormy night…” no really! The other night, I was not about to go to the store when I began craving something warm and hearty. I looked in my pantry and fridge and this yummy soup is what happened!
Butternut Squash and Black Bean Soup
3 c butternut squash, cut in a 1” dice
1 onion, cut in 1/2 inch dice
2 cloves garlic, chopped finely
1 14 oz can diced tomatoes
2 14 oz cans black beans, rinsed
1 small chipotle pepper in adobo, chopped or 1/4 t cayenne
6 c chicken or veggie stock, enough to cover the veggies and make it ‘soupy’
1/2 c chopped fresh cilantro
2 t cumin,
1/2 t salt
1/4 t black pepper
Sauté onion and garlic in olive oil until soft, about 5 minutes, add squash, salt & freshly ground black pepper and continue to cook until a little bit browned and caramelized, another 5-10 minutes or so. Add the cumin and cilantro. Add the beans & tomatoes, the chipotle pepper and the stock. Bring to a boil, turn down and simmer for an hour to blend flavors or until the squash is soft. Additional time cooking on simmer will only add to the flavor and depth of this soup.
Add some chicken or cut up sausage for an even heartier bowl.
Note: grated cheddar or jack cheese, fresh lime, fresh cilantro, avocado, fried tortilla stripsmake perfect garnishes.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"